Archive for the Recipes Category

Sweet Hawaiian Bread with Swiss Cheese & Ham Sandwiches

hawaiian-baked-ham-swiss-cheese-sandwiches

1 – 12 pack of King’s Hawaiian Original Rolls
1 package of Blackforest Ham9-Slices of Swiss Cheese
1-1/2 Sticks of Butter
3 Tblsp Grainy Mustard
1-1/2 tsp Worcestershire sauce
3 tsps of poppy seeds
1 Sweet Onion Diced

Heat oven to 350.
Melt butter in skillet add onions,
then mix in mustard, Worcestershire sauce and poppy seeds.

Cut the entire package of rolls in half horizontally, I treat the entire group as sort of one big loaf.
In a greased 9″x 13″ pan, place the bottom half of all the rolls into the pan.  Then spread 1/2 of the onion mustard sauce mix over the bottom of the rolls, then layer on ham and cheese.

Replace the tops of the rolls and pour on the rest of the onion mustard sauce mix over the top of the rolls.
Cover with foil and bake for 15-20 minutes in 350 oven.

Uncover, and cut thoroughly and serve in the baking dish.

Strawberry Rhubarb Pie

strawberry-rhubarb-pie-recipe-aliciahanson

2C       1” Slices of Rhubarb fresh from the garden (frozen works too)

2C       Strawberries sliced

1-2/3 C Sugar

1/3 C+    Flour (if your using thawed frozen fruit I recommend extra to make your pie thicker)

1tsp    Cardamom

1tsp    Allspice

1tsp    Cinnamon

Optional 2Tblsp of butter before putting top crust on.

Pilsbury Piecrusts

2 Pie Crusts – I buy premade rolled in a box I take them out of the box and let them come to room temp before unrolling.

Prebake the first crust in the pie pan as directed on box. Typically 8-10 minutes at 400.

 

Mix above ingredients and put into first pie crust.

Then put second crust on top.

I cheat and use fun pie crust cutters to make my fancy.

I also use pie crust saver like below to keep the edges of my pie from burning.  You can use foil as well.

 

Mrs. Anderson

 

 

Bake at 400 for 40 – 50 min

the-best-strawberry-rhubarb-pie

Serve with vanilla ice cream

strawberry-rhubarb-pie-recipe-aliciahanson2-copy

 

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Tropical Passionfruit (Lilikoi) Bars

Tropical Passionfruit (Lilikoi) Bars

Lilikoi-Passionfruit-Bars-with-Mac-nuts-alicia-hanson-1

 

These Tropical Passionfruit Bars are a great end of summer treat.  You can use both purple passionfruit or yellow lilikoi fruit.
For these I purchased about 6-8 fresh yellow lilikoi at our Hilo Farmer’s Market.

Shortbread Crust:
6 oz or 1-1/2 Sticks of Cold unsalted butter
1-3/4 C Flour
3/4 C Powdered Sugar
1/4 C Coconut Flour
3/4tsp Salt

For Lilikoi Mac Nut Layer.

4 Eggs
1/4 Coconut or rice milk
6 oz of fresh passionfruit or lilikoi juice
1-1/4C Sugar
3T Flour
1/4t Salt
1/2C Chopped Mac Nuts

Oven to 350
9 x 13 baking dish

First:
My daughter prepared the lilikoi this is the hardest part you can also use canned juice.  To prepare the lilikoi juice scrape out the jelly substance out of the fruit skins and into a bowl.  Then put the jelly|seeds through a metal sieve to extract just the juice. Continue until you have 6oz.

For the Shortbread Crust:
Preheat the oven to 350F
Spray the 9 x 13″ dish with coconut or nonstick spray.
Line with parchment paper

Put all of the Shortbread Crust ingredients into a food processor and mix:
6 oz or 1-1/2 Sticks of Cold unsalted butter
1-3/4 C Flour
3/4 C Powdered Sugar
1/4 C Coconut Flour
3/4tsp Salt

Spread the dough out into the 9 x 13 dish then put into frig for 15 minutes and then bake for 20-22 min at 350.

Lilikoi-Bars-crust

For the Passionfruit layer:

Put all the items in the mixer and mix for 1 min on medium or until smooth:

4 Eggs
1/4 Coconut or rice milk
6 oz of fresh passionfruit or lilikoi juice
1-1/4C Sugar
3T Flour
1/4t Salt

Lilikoi-Bars-Beating

 

 

Then Chop the
1/2C  Mac Nuts

Lilikoi-Bars-Mac-nuts

Pour the Lilikoi mixture over the shortbread crust in pan, cialis canada then top with nuts.  My daughter requested I only do 1/2 of it with nuts.
Lilikoi-Bars-Going-into-oven

Bake 16-18 minutes at 350 or until mixture is set and hard. Like photo below:

Lilikoi-Bars-Finished-Bars

 

Indulge!Lilikoi-Passionfruit-Bars-with-Mac-nuts-alicia-hanson

Gluten Free Quinoa Burgers

Gluten Free Quinoa Burgers

Quinoa BurgersSo this is a large make ahead recipe.  Makes about 18 – 20+ Quinoa Burgers.

Preheat oven to 350.

For Quinoa:
3 C Quinoa
6 C Water
Himalayan Pink Sea Salt – pinch or two

Take 3 Cups uncooked quinoa and put in rice cooker with 6 Cups water add pinch of Pink Himalayan Sea Salt. Cook.

 

Ingredients:
*When I made these, I halved the recipe below so was just easier to work with. But made two batches to use all my Quinoa. Again, I just made it up so I wasn’t following a recipe at the time.  The numbers below are me guesstimating on what I used total.

12 Eggs
1-1/2 C Mashed Potato Flakes1/2 Onion Minced
2 tsp Minced Garlic (I keep a jar in my fridge of this)
2 tsp Worcestershire Sauce
2 T Grated Parmesan Cheese (like the kind you put on your spaghetti)
2 T Steak Seasoning

So I mixed half a batch first.

Mixing bowl

In mixing bowl

Whisk 6 eggs
add 1 tsp garlic,
onion
3/4 C Mashed potato flakes
1 tsp Worcestershire Sauce
1 T Grated Parmesan 1T Steak Seasoning
Stir in half of your cooked quinoa.  Mix thoroughly, if it looks to moist add in more potato flakes.

Shape into burgers.

I used a mini pie press like this to shape the burgers. I also found spraying it with non-stick cooking spray helped to keep it clean each time.  I also washed it every 5-6 times to keep it going well.

Repeat batch above to make the second batch.
Pie Press

I then placed burgers on Silicone Mat lined cookie sheets and baked for about 30 minutes.
I winged it here.  Checking every so often until burgers looked good and cooked like the photo above.

Upon completion, I packed some in twos in my Sealer and then a large bag full in the freezer with parchment between patties for grabbing at lunch etc.

 

 

How to Make Crab Rangoon

How to Make Crab Rangoon

Crab-Ragoon9-Alicia-Hanson-Blog

Crab Rangoon is a favorite appetizer that I have come across in my culinary travels.  I first had it a Thai restaurant in the US, where it was called crispy parcels.  And typically Thai restaurants are where I have found it most successfully.  I have heard that it was originally found on the Polynesian-style menu of Trader Vic’s, probably another reason I love it.

So for this recipe, you will need:

Cream cheese (really you can use any style and even Tofutti) For this recipe use the whole rectangular package.
Imitation Crab Meat (if you have an Ikea around you can get Crab in a metal squeeze tube)Won Ton Wrappers at room temperature
Oil for frying – here I am using Vegetable but you can use Canola, Peanut or Coconut
Lemon Juice about a 1 tablespoon
Plum Sauce
Salt and pepper to taste about 1/2 tsp each.
Plastic Pastry Bag
Cookie sheet layered with paper towels to absorb any excess oil.

Cut up about 1/2 the package of the imitation crab and dice it into small pieces put into your stand up mixer bowl
Then put the cream cheese in your stand up mixer, use the whole tub or bar.
Turn mixer on low speed. Mix in the Lemon juice and salt and pepper.
Once the mixture is thoroughly blended.  Remove from mixer. Put mixture into a plastic pastry bag.
Now is a good time to get your oil warmed up if you haven’t done so already.  I put mine on a medium temperature.

Now take wonton wrappers out and squeeze a dollop onto the center of each wrapper.

Crab-Ragoon2-Alicia-Hanson-Blog
Then Pinch together two opposing corners

Crab-Ragoon4

 

And then the other corners and give the wrapper a twist, while pressing down.  I like to squeeze close any openings in wrapper.

Crab-Ragoon5

Take your parcels and place them on your spoon and slowly lower them in your hot oil. Leave them in the oil and keep an eye on them so they don’t get too brown.  I like mine on the lighter side.  As shown in the photo below.  Once cooked take them out carefully on your spoon and put them on a cookie sheet with layered with paper towels to absorb any excess oil.

Crab-Ragoon8

Serve your Crab Rangoon on a platter with a dipping sauce of Plum Sauce.  I only use about half of the filling for this recipe.  I like to seal up my pastry bag with my Foodsaver machine and stick the bag in the freezer until the next time I am ready to make crab Rangoon again. Crab-ragoon-pastry-bag-Alicia-Hanson-Blog

Thanksgiving Leftovers Quiche

Thanksgiving Leftovers Quiche

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I am not sure about you but I like to get a little creative with my Thanksgiving leftovers.  This year I decided to create a yummy quiche.  My goal after Thanksgiving is to coast as long as possible on the leftovers. This one was so good I wish I would have made two.  The amazing thing with quiche is that for the most part, you can’t really go wrong.

Gather your leftovers, mine included

Cooked Turkey pieces (1 Cup or More)
Mashed Potatoes (2 Cups)

Then I gathered your typical quiche ingredients.
Pie Crusts – I like to save time and buy these premade.  I have had great luck with Pillsbury Pie Crusts and many of the generic brands as well. I like to take them out of the box and let them come to room temperature before I begin. For this recipe, you just need one.  Go ahead and read the directions on the box to cook the crust.

Pilsbury Piecrusts5 Eggs
1 Cup Milk I use Coconut Milk.
1/2 Bar of Cream cheese you can really use any kind you like or even Cottage Cheese.
1 Cup Grated Cheese (I like to use cheddar/jack combo)
Fresh Spinach Leaves about a Cup
1/2 of an onion diced
1 TBLSP of Butter
1/4 tsp of Nutmeg and or Vegesalt
Other items to consider adding:
Mushrooms
Broccoli,
Squash
Zucchini
Bacon

Prepare your pie crust as directed on the box.
For the Quiche Preheat your oven to 350°, if you just prepared your crust mostly likely your oven is all ready to go.

Using a skillet melt the butter and saute your onions.
Add your Turkey leftovers and any of the veggies you have decided  to add (in the photo above I used spinach only)
Saute the items for a couple minutes while stirring regularly.

I like to make my quiche in my stand up mixer so in your mixing bowl:
Add the cream cheese and eggs and milk, slowly crank the mixer up in speed so the cream cheese dissolves nicely into the eggs and milk, then add the mashed potatoes.
In your cooked pie crust add the items from the skillet,
Then top with 3/4 C of cheese saving a bit to put on the top of the quiche.
Then add your liquid mix over the cooked leftovers.

Nutmeg, Pepper or Vegesalt are a nice addition at this point.
Top the top of the quiche off with the remaining cheese.

Put your leftover goodness into the oven at 350° for 30 – 40 minutes, until the quiche looks firm and the yummy smell drives you crazy.
Remove from oven let cool, then devour. The best thing about quiche is it’s great for breakfast, lunch, or dinner.

 

Blueberry Lemon Cookies

Blueberry Lemon Cookies

Lemon-Blueberry-Cookies

Preheat oven to 350.

  • 3 Cups Flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 eggs, room temperature
  • Mix-ins and/or extracts of your choosing
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • Juice of one lemon or lemon juice from a jar
  • 1/2 tsp cinnamon
  • 1 1/2 cups blueberries
  • Zest of one lemon
  • 1 cup white chocolate chips optional – I didn’t use any in the photo above.

If you haven’t done so already get that oven fired up to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate.

Now add the dry stuff you can start in them in a separate bowl or just go for it and just put them right in the others. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. You can allow the dough to cool in the refrigerator for at least an hour, but I usually don’t have the patience for this and don’t.  Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with a silicone baking mat. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown). Recipe modified from original post by PiaRecipe

 

 

Blueberry German Pancakes

Blueberry German Pancakes

Blueberry-German-Pancakes-on Alicia-Hanson-BlogBlueberry German Pancakes

Preheat your oven to 425 degrees.

3 C Flour ( I use white)
2 3/4 C Coconut Milk or Cow milk
10 Eggs (I use fresh my chickens at room temperature)
2 TBLSP Sugar
2 TBLSP Coconut Oil (sometimes I forget this don’t worry they still work)
2 tsp Vanilla
2 tsp Salt
1 C of fresh Blueberries – You can omit blueberries too.
Cooking Spray
Muffin tins or pans

You can half this recipe too.

Add all the ingredients except the blueberries into a large mixing bowl.  Mix by hand with a whisk.  Mixture will have some small lumps.  Try to mix it long enough so the as many of lumps are reduced to pretty small. Then spray your muffin tins if I am using the silicone cups in the muffin tins I spray the inside of them too. Pour the mixture into the tins.  Then add your blueberries to all the tins.
Bake in your oven at 425 for 20 minutes. This recipe make the quantity shown above. They will raise and look this shown above immediately out of the oven then as the cool they start to sink and fall.
I like to serve them on a plate with butter, cialis generic cinnamon and sugar and syrup.  They taste great plain too.

Plain version – 1/2 recipe

German-Pancakes-Plain-Alicia-Hanson-Blog

Topped with peaches and Mac Nuts

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Holiday Dessert | Praline Pumpkin Cake

Holiday Dessert | Praline Pumpkin Cake

Praline Pumpkin Cake

1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 teaspoon Allspice
1/2 teaspoon Cardamon
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping
Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter,
whipping cream and brown sugar. Cook over low heat, stirring occasionally,
just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans;
sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, milk, oil, eggs and 1 teaspoon of
the pumpkin pie spice with electric mixer on low speed until moistened.
Beat 2 minutes on medium speed. Carefully spoon batter over pecan
mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly
in center. Cool 5 minutes; remove from pans to cooling rack. Cool
completely, about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into the frosting. To assemble
the cake, place 1 layer, praline side up, on serving plate. Spread with half of
the frosting. Top with the second layer, praline side up; spread remaining
frosting to edge of the layer. Drizzle with caramel topping and additional
pecans. Store loosely covered in the refrigerator.

Macadamia Nut Encrusted Mahi Mahi My Favorite Dish Right Now

Macadamia Nut Encrusted Mahi Mahi My Favorite Dish Right Now

Mac-Nut-Banana-Encrusted-Mahi

Macadamia Nut Encrusted Mahi Mahi.

 

Take 2 TBLSP Butter and melt in microwavable dish.

Beat 1 egg into melted butter.

Add salt n pepper to taste.

Dip Fish in butter-egg mixture.

Then roll fish in Panko bread crumbs.

 

Sauté fish in light butter until lightly browned.

 

In a new pan add healthy amount of whole butter, best viagra ask unsalted, viagra usa nurse with handful of chopped macadamia nuts.

Sauté on low heat until nuts are browned.

Take a banana and slice in long sticks, add to butter and macadamia nuts.

 

Bring up heat and deglaze with Frangelico, amaretto or any hazel nut liquor.

Let sauce reduce, until thickened.

Parsley for color, then place bananas crossed over halibut.

Pour sauce over and enjoy!

 

I like to serve with mashed potatoes or jasmine rice.

Roasted Roots | Recipe

Roasted Roots | Recipe



So the other day after watching a TED video about how Jaimie Oliver won the TED prize and has a goal to Teach every child about food. I was moved to go to Henry’s Market with my kids in tow and make sure they know the names of almost all the vegetables there. We picked out a few vegetables that we hadn’t tried before or didn’t eat regularly and decided to buy them and try them that night. Here is what we concocted. The great news is my kids loved it.

Roasted Beets, viagra canada remedy leeks, discount cialis rx fennel, shallots, parsnips

Fresh Beets
Fresh Parsnips
Leek – half stock
Fennel – half bulb
Shallot or onion
1 TBLSP Balsamic Vinegar
2 TBLSP Olive oil
1 TBLSP Butter
1 TBLSP Crushed Garlic

Assemble:
Fresh Beets – remove skin like a potato and cut in thin long round slices
Fresh Parsnips – remove skin like a potato and cut in thin long round slices
Leek – use half of the lower stock length wise, then thin slices like onion
Fennel – Use half of the bulb and cut in thin slices.
Shallot or onion just cut in to thin slices.
(Celery root works too)

Spray roasting dish with cooking spray.
Turn oven to 450
Put butter in pan
Put all veggies in roasting dish with lid.
Drizzle olive oil and balsamic vinegar.
Add crushed garlic
Toss all veggies.
Roast covered for 40 mins at 450.

Alicia & Ginger’s Chocolate Zucchini Bread

Alicia & Ginger's Chocolate Zucchini Bread

zucchini bread

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon cardamon
½ teaspoon allspice
1 tablespoon Ghirardelli sweet cocoa powder

Preheat oven to 350 degrees F.
Lightly grease two 9×5 inch loaf pans.
In a double boiler melt chocolate or In a microwave-safe bowl, viagra canada shop microwave chocolate until melted.
Stir occasionally until chocolate is smooth.
In Kitchen Aid mixer bowl, treatment combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well.
Stir in the flour baking soda, salt, allspice, cardamon and cinnamon.
Fold in the chocolate cocoa.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.